Pork and Chorizo Pozole

• 1/4 cup olive oil
• 2 pounds trimmed boneless pork shoulder, cut into 1-inch cubes
• Salt
• Freshly ground pepper
• 1 large white onion, quartered
• 2 cloves
• 1 tablespoon dried oregano, preferably Mexican, plus more for garnish
• 2 bay leaves
• 2 quarts beef broth
• 1 pound tomatillos, husked and rinsed
• 4 plum tomatoes, halved
• 3 garlic cloves
• 1 ounce each of ancho and guajillo chiles, stemmed and seeded
• 1 pound fresh Mexican chorizo, casings removed
• Two 15-ounce cans white hominy, drained and rinsed
• Thinly sliced radishes, chopped onion and cilantro and lime wedges, for serving

1. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil.
2. Season the pork with salt and pepper, add to the casserole and cook over moderately high heat, stirring twice, until browned, about 8 minutes.
3. Add 1 piece of the quartered onion, the cloves, the 1 tablespoon of oregano, the bay leaves and 6 cups of the beef broth and bring to a boil.
4. Cover and simmer over moderately low heat until the pork is tender, about 40 minutes.
5. Discard the bay leaves.
6. Meanwhile, heat a large cast-iron skillet.
7. In a large bowl, toss the tomatillos, tomatoes, garlic and remaining 3 pieces of onion with 1 tablespoon of the olive oil; season with salt and pepper.
8. Add the vegetables to the skillet and cook over moderately high heat until blistered in spots, about 10 minutes.
9. Transfer the vegetables to a blender.
10. In the same skillet, toast the chiles over moderately high heat until slightly darkened, about 2 minutes.
11. Add the remaining 2 cups of beef broth and bring to a simmer; cover the skillet, remove from the heat and let the chiles soften for 5 minutes.
12. Add the chiles and broth to the blender with the vegetables and puree until smooth.
13. Strain the vegetable-chile puree into a bowl.
14. Wipe out the skillet.
15. Heat the remaining 1 tablespoon of olive oil in the skillet.
16. Add the chorizo and cook over moderate heat, breaking it up with a spoon, until browned, about 5 minutes.
17. Add the chorizo, hominy and vegetable-chile puree to the casserole and bring the pozole to a simmer.
18. Season with salt and pepper.
19. Garnish the pozole with radishes, onion, cilantro and oregano and serve with lime wedges.

olive oil, pork shoulder, salt, freshly ground pepper, white onion, cloves, oregano, bay leaves, beef broth, tomatoes, garlic, guajillo chiles, chorizo, white hominy, onion

Taken from www.foodandwine.com/recipes/pork-and-chorizo-pozole (may not work)